A dialect name for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
A dialect name for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
Artichokes in a citrus sauce made with four juices, namely lemon, orange, tangerine and white wine vinegar. The artichokes are cooked in this sauce and removed when done. The sauce is then reduced and seasoned with anchovies, sugar and capers and poured over the artichokes.
Artichokes stewed with olive oil and garlic, parsley, mint and seasoning in water. Artichokes are commonly cooked this way in Sicily.
"Artichokes in the Jewish style." A dish from Rome of young globe artichokes, opened out like a flower and deep-fried until they are crisp. Apparently the secret is to splash a little cold water over them a few times while they are frying, which makes the leaves curl and become crisp.
Artichokes halved, blanched and stuffed with anchovies, garlic and breadcrumbs and then baked until browned.
